Ingredients

1/2 cup distilled white vinegar 

3 tablespoons sugar 

Kosher salt 

2 cups thinly sliced mixed vegetables, such as turnips, carrots, Chioggia beets, fennel, and red onion

Preparation

In a nonreactive bowl, stir together vinegar, 1/2 cup hot water, sugar, and 2 teaspoons salt until salt and sugar have dissolved. Pack vegetables into a nonreactive container, such as a canning jar.

Pour vinegar mixture over vegetables. Let cool completely, about 1 hour. Cover and refrigerate at least 1 hour and up to 1 week. Drain and serve.